Salmon with broad beans & parsley oil

Cooking Fish Salmon with broad beans & parsley oil

Showcase the beauty of fresh salmon in this simple yet impressive recipe.

Lables: High fibre High protein Low carb Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a baking tray in the oven to 200C.
  2. Combine the parsley and 1/4 cup (60ml) oil, season, then set the parsley oil aside.
  3. Cook the beans and peas in a saucepan of boiling water for 3 minutes until tender, then drain. Peel and discard outer skin of beans when cool enough to handle. Toss vegetables in the parsley oil. Keep warm.
  4. Brush the salmon with the remaining oil, then season. Carefully line the hot tray. Place the salmon on the tray and bake for 3 minutes or until cooked but still pink in the centre.
  5. Serve with vegetables and lemon wedges, garnished with parsley.

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1 tbsp finely chopped flat-leaf parsley, plus extra leaves to garnish
1/3 cup extra virgin olive oil
400g podded fresh or frozen broad beans
200g fresh or frozen peas
4 x 180g skinless salmon or ocean trout fillets, split through the centre into 2 thin fillets
1 lemon, quartered

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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